What’s For Dinner?
Frozen Lime Mint Salad
(First star is lowest, fourth star is highest)
Southern Recipe Restoration Project
The contributor: Ashley Leckey, a Tallahassee native and University of Georgia graduate who has lived in Atlanta since 2004.
The story: “My grandma Cele Marcoux was a jack of all trades. She was an editor of a newspaper , she worked in a dental lab, she had a line of luxury ties, she served as a nurse in the Army.
“But what Grandma really loved was entertaining, and she was well-known for the parties she would throw. I am lucky enough to have inherited her collection of family recipes -- handwritten and typewriter-printed. I have some from my great-grandmother as well ..."
This unabashedly retro concoction was Leckey’s grandmother’s signature dish. Leckey loves it not only because it is sweet, cool and oddly refreshing, but because it makes a pretty presentation on the table.
-- Susan Puckett, for the Journal-Constitution
Note: Don't be discouraged by this recipe's total time; it includes 24 hours of chilling time and additional hours of freezing time.
For more of Leckey's family recipes, see link below.
Hands on time: 10 minutes Total time: 36 hours Serves: 16
1 (20-ounce) can crushed pineapple, packed in juice
1 (8-ounce) can crushed pineapple, packed in juice
1 (3-ounce) package lime-flavored gelatin
3 cups (gently packed) miniature marshmallows (about 6 1/2 ounces)
1 1/2 cups pastel mints (about 9 ounces)
1 (8-ounce) container Cool Whip, thawed
Boston lettuce leaves